Challah Pumpkin Bread Pudding | Just A Pinch Recipes
Preheat oven to 375’ F. Pour rum over raisins and stir. Let sit, at minimum, 30 minutes. Whisk together eggs, milk, both sugars, cinnamon, cloves, nutmeg, allspice,...
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Ingredients
- 1/2 cup(s) raisins
- 3 tablespoon(s) dark rum
- 5 large eggs, beaten
- 2 cup(s) whole milk
- 1 cup(s) light brown sugar, lightly packed
- 1/2 cup(s) white granulated sugar
- 1/2 teaspoon(s) ground cinnamon (penzey's vietnamese cinnamon adds nice warmth and spice)
- 1/4 teaspoon(s) each, ground cloves, nutmeg, and allspice
- 1/4 teaspoon(s) salt
- 1 teaspoon(s) pure vanilla extract
- 15 ounce(s) pumpkin puree (not pumpkin pie filling)
- 4 tablespoon(s) butter, melted
- 1 large challah, about 16 oz (substitute brioche, or any egg bread, if challah is not available in your market)
- 1/2 cup(s) pecans, in pieces
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